Monday, December 30, 2013

Yule Log Cake - Buche de Noel

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So what if Christmas is over... It is the spirit of Christmas that matters and should stay with us... That said it is never too late to bake this Yule log cake for New Years day perhaps :)

Recipe Adapted from: Joy of Baking

For the cake: 


1. Eggs - 6 large, separated
2. Semi sweet chocolate chips - 4oz
3. Granulated white sugar - 1/4 cup + 2 tbsp
4. Pure vanilla extract - 1 tsp
5. Cream of Tartar - 3/4 tsp
6. Butter - for greasing the pan
7. Cocoa - for dusting the pan


1. Bring all the ingredients to room temperature. This is very important as it helps the batter to rise to a good volume.
2. Line a 17X12 inch jelly roll cake pan with parchment paper. Butter the parchment paper and dust with cocoa.
3. Pre-heat the oven to 350 F.
4. Melt the chocolate chips in a microwave or double boiler and keep aside.
5. In a large bowl, using an electric mixer, beat the egg yolks and the sugar until it becomes creamy and pale yellow in color. The mixture should be light and fluffy and should fall back as thick ribbons when you raise the beaters. This should take about 5 mins.
6. Add the vanilla extract and melted chocolate and beat to just combine.
7. In another clean mixing bowl with the whisk attachment beat the egg whites until foamy. Add the cream of tartar and the 2 tbsp of sugar. Beat until stiff peaks form.
8. Fold in the egg whites in small amounts into the egg yolk mixture in quick wide strokes until fully incorporated. Try not to deflate the batter.
9. Spread the batter evenly in the baking sheet and bake for 15-17 mins. The cake should spring back when gently pressed.
10. Cover the cake with a clean slightly damp towel to prevent drying out while cooling.

Filling - Chocolate Whipped Cream 


1. Heavy whipping cream - 1 cup
2. Cocoa - 2 tbsp
3. Confectioner's sugar - 3 tbsp
4. Vanilla - 1/2 tsp


1. Chill the whisk attachment and the mixing bowl (preferably stainless steel as it retains the temperature for longer) with all the ingredients listed above in the refrigerator for at least an hour prior to using.
2. Beat the cream mixture until stiff peaks form.

Assembling the cake: 

1. Once the cake has cooled, spread the whipped cream evenly. Gently start rolling the cake from one end, from the longer or the shorter end depending on how long you would want the cake to be. If you are planning to use stumps as well on the log, it would be better to roll from the longer side.
2. Peel away the parchment paper as you roll the cake. Try to roll the cake as tightly as you can. Use the parchment paper to pull in the cake and make the roll tighter.
3. The cake might crack as you roll. This is totally alright as this would give a more natural log like appearance and you would be covering this in frosting anyway.
4. You could cut about 3 inches from the 2 ends for the stumps, depending on how many stumps you need.
5. At this point, you could cover the cake in the pan with plastic wrap and refrigerate while you prepare the frosting.

Chocolate Ganache Frosting to cover the log


1. Heavy cream - 1 cup
2. Semi sweet chocolate - 4-5 oz
3. Sugar - 1 tbsp

1. Mix all the 3 ingredients in a heavy bottom saucepan and heat at medium low temperature mixing with a whisk until the chocolate is fully melted and the mixture is smooth.
2. Refrigerate, stirring every 5 mins, until the frosting cools down and reaches the right consistency (like Nutella) to ice the cake. This would take about an hour.

Frosting the cake: 

1. Attach the stumps on the log using a little bit of icing and cover the log in the frosting using a small metal spatula. At this point you could transfer the log to a cake stand or serving platter by lifting the cake carefully using a long knife or a serrated bread knife.
2. Upon covering, run the tip of a fork over the log to give it a log like texture.
3. You could give it more life by adding some greens, cherries, cranberries or meringue mushrooms.
4. Dust with confectioners sugar to complete.
5. Refrigerate for at least 2 hrs before using.

Enjoy! :D

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